JP2005000161A - Fermentation composition of cayenne pepper or capsaicinoid-containing plant - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a fermentation composition of cayenne pepper or a capsaicinoid-containing plant, capable of being safely used as a food, a pharmaceutical, etc., scarcely having pungency of a capsaicinoid, nor irritativeness thereof, and capable of potentiating vitamins, amino acids, etc. <P>SOLUTION: This fermentation composition contains a fermentation treatment material which is obtained by fermenting the cayenne pepper or the capsaicinoid-containing plant or an extract thereof. When the cayenne pepper is used as a raw material, a pungency-free variety is preferably used, and a pungency-free purebred variety of CH-19 Sweet is especially preferably used. The fermentation composition is preferably used as a raw material for one kind of product selected from the food, the pharmaceutical, a quasi drug, and a cosmetic. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention is used, for example, as a raw material for foods, pharmaceuticals and the like, and is excellent in anti-fatigue effect, physical strength enhancing effect, anti-obesity effect, antioxidant effect, skin-beautifying effect, whitening effect, flavor improving effect, etc. It is related with the fermentation composition of.

  Capsicum annuum L. fruits and leaves are widely used around the world as food, spices and pharmaceutical ingredients. The pungent component is a group of substances consisting of 12 or more homologues such as capsaicin and dihydrocapsaicin, and is collectively called capsaicinoid.

  Among the above-mentioned capsaicinoids, capsaicin is known to have various physiological activities, for example, effects such as suppression of obesity by enhancement of energy metabolism based on promotion of adrenaline secretion (non-patent literature). 1).

  However, capsaicinoid has a problem that its use as a food or a food additive or a medicine is limited because its use amount is limited because of its strong pungency and invasiveness.

  On the other hand, spicy varieties selected and fixed in Kyoto University experimental field from the self-progeny of the hot pepper cultivar “CH-19” (Kyoto Prefectural University Faculty of Agriculture) “CH-19 sweet” (variety registration number: No. 10375) contains almost no capsaicinoid, and instead contains a large amount of capsaicinoid-like analogs collectively called capsinoids (see Non-Patent Document 2). .

  This capsinoid is a compound represented by the following general formula (I) or (II). The difference in the chemical structure between capsaicinoid and capsinoid is that capsaicinoid is a compound in which a fatty acid is bonded to vanillylamine with an acid amide. On the other hand, capsinoid is only a compound in which a fatty acid is ester-bonded to vanillyl alcohol (see Non-Patent Document 3).

  In the general formulas (I) and (II), n is an integer of 0 to 10, preferably an integer of 3 to 5.

  Capsinoids are known to have the same energy metabolism promoting action, obesity suppressing action, immunostimulating action and the like as capsaicinoids. For example, the following Patent Documents 1 to 4 disclose foods and pharmaceuticals containing capsinoids, which are decreased blood triglyceride concentration, increased blood free fatty acid concentration, increased blood adrenaline level, blood glucose In addition to the effect of activating energy metabolism and improving endurance by having an action of increasing concentration and oxygen consumption, it is disclosed that it is useful for analgesic action, obesity suppression, and the like.

In recent years, products that suppress the synthesis of melanin by inhibiting tyrosinase have been proposed as skin and whitening cosmetics. This tyrosinase is present in granules (melanosomes) in pigment cells (melanocytes) that synthesize melanin, a skin pigment, and plays an important role in the synthesis of melanin. C, arbutin, kojic acid and the like are known (see, for example, Patent Documents 5 to 7).
Buck SH, Burks TF. Pharmacol. Rev. 1986, 38, 179-226, Kazuo Iwai, Tatsuo Watanabe, “Science of Pepper Spicy”, Yuki Shobo, 2000, P148-228 Susumu Yazawa, Noboru Suedome, Kana Okamoto, Takakazu Namiki, 1989, Horticultural Society Magazine 58: 601-607 Kobata K et al. J. Agricultural and Food Chemistry 1998, 46, 1695-1697 Japanese Patent Laid-Open No. 11-246478 JP 2001-26538 A JP 2001-158738 A JP 2002-114676 A JP-A-6-56642 JP-A-6-24931 Japanese Patent Laid-Open No. 7-17845

  In said nonpatent literatures 1-3 and patent documents 1-4, all use a hot pepper as it is, or extract, refinement | purification, etc. obtain a hot pepper composition, and use this as a raw material of a foodstuff or a pharmaceutical In addition, capsaicinoids and / or capsinoids contained in pepper are used as functional components.

  However, when the above-mentioned capsicum composition is used, in the capsicinoid composition mainly containing capsaicinoid, its application is limited due to the pungent taste of capsaicinoid.

  Furthermore, this capsicum composition contains functional ingredients such as vitamins and amino acids in addition to the above-mentioned capsaicinoids and capsinoids, but since the content of these vitamins and amino acids is small, the physiological effects exhibited by vitamins and amino acids etc. The active function was insufficient.

  In addition, the above-mentioned substances such as vitamin C, arbutin, and kojic acid, which are known as having a tyrosinase inhibitory activity as a skin beautifying agent or whitening agent, have problems in stability and safety. There is a need for new tyrosinase inhibitors.

  Therefore, the object of the present invention is to ferment a raw material pepper or capsinoid-containing plant so that the capsaicinoid has less spiciness and irritation, and has an excellent flavor, vitamins and amino acids are enhanced, an anti-fatigue effect, a physical strength enhancing effect, The object is to provide a composition having excellent anti-obesity effect, antioxidant effect, skin beautifying effect, whitening effect, flavor improving effect and the like.

  That is, the pepper or capsinoid-containing plant fermented composition of the present invention (hereinafter also simply referred to as a composition) contains a fermented processed product or an extract thereof obtained by fermenting a capsicum or capsinoid-containing plant as a raw material. It is characterized by.

  In the case of fermentation treatment, it is expected that the components contained in the plant containing capsicum or capsinoid as a raw material exist as a functional compound other than capsaicinoid and capsinoid due to the metabolism of the bacteria used for fermentation, These ingredients are present in the composition, and the vitamins and amino acids produced by the fungi are enhanced by fermentation, so it has an anti-fatigue effect, a physical strength-enhancing effect, an anti-obesity effect, an antioxidant effect, a skin-beautifying effect, and a whitening effect. It is possible to obtain a composition excellent in the above.

  Moreover, while improving the flavor of composition itself, and adding to foodstuffs etc., the composition excellent in the flavor improvement effect that the flavor as the whole foodstuff is improved can be obtained.

  Moreover, in the composition of this invention, it is preferable that the chili pepper used as the said raw material is a spicy taste variety. According to this, since the content of capsaicinoid is small, it is possible to obtain a composition with little pungency and invasiveness.

  Furthermore, in the composition of this invention, it is preferable that the chili pepper used as the said raw material is CH-19 sweetness of a non-spicy fixed variety. According to this, “CH-19 sweet” varieties have a low capsaicinoid content, especially containing a large amount of capsinoids, so there is little pungency, anti-fatigue effect, physical strength enhancing effect, anti-obesity effect, antioxidant effect, skin-beautifying effect, whitening. The composition which is excellent in an effect and a flavor improvement effect can be obtained.

  In the composition of this invention, it is preferable to use as 1 type of raw material selected from a foodstuff, a pharmaceutical, a quasi-drug, or cosmetics. Further, it is preferably used as at least one selected from health foods, functional foods, and dietary supplements. Further, it is preferably used as at least one selected from an anti-fatigue agent, a physical strength enhancer, an anti-obesity agent, an antioxidant, a skin beautifying agent, a whitening agent, and a flavor improving agent. Moreover, it is preferable that the said skin beautifying agent or the said whitening agent has tyrosinase inhibitory activity.

  The composition of the present invention is particularly suitable for the above-mentioned applications because it reduces the hotness of capsaicinoids, is excellent in flavor, has enhanced vitamins and amino acids, and is safe.

  According to the present invention, the capsicinoid or capsinoid-containing plant used as a raw material is subjected to a treatment such as fermentation, so that the capsaicinoid has less hotness and irritation, and can further enhance amino acids and vitamins, anti-fatigue effect, physical strength enhancement effect, A composition having an anti-obesity effect, an antioxidant effect, a skin beautifying effect, a whitening effect, and a flavor improving effect can be provided.

  Hereinafter, the present invention will be described in more detail. The composition of the present invention contains a fermented processed product or an extract thereof obtained by fermenting a pepper or capsinoid-containing plant as a raw material.

  The raw pepper is not particularly limited as long as it is a plant belonging to the genus Capsicum.

  Specifically, CH-19 Amami, Fushimi Amami, Shishitou, Yamashina, Manganji, Hawk's Claw, Kagawa Mototaka, Aomori Takanail, Sapporo Daicho, Wakayama native, Ise Pepper, Mie Midori, Shosuke, Akashi Peppers, Kusauchi Peppers, Fushimi Spicy, Aomori Traditional, Nikko, Takagamine, Purple, Toyotomi Midori No.2, Ojiji, California Wonder, Minazuki, Mochi, Hayasei Giant, Nishiki, Chiguki, Ishii Midori , Real, five colors, black prince, black pepper, native Otsuki, native Hirae, traditional Qian, native Korean, native Nankai, Nanjing early morning, seven inch red, cow horn, traditional Shijiazhuang Sheep horn, Mitaka, Tachihachibo, Hosohachiba, Hachibo hot, Sapporo early birth, Daiku, Yamato Beni, Itabuchi, Chaotianen, Princess, Black pepper, Ceylon chili, Cherry bomb, Prickine, Hungarian yellow wax ), Yolo Wonder, Go Golden Calwonder, Cayenne Long Slim, Cayenne Large Red Thick, Cherry Sweet, Red Cherry Small, Red Cherry Large Large), FresnoChilli Grande, Jalapeno, Habanero Pepper, Brick Kenu, Cayenne Pepper, Paprika, Bell Pepper and the like.

  In the present invention, it is preferable to use a spicy variety as the raw material pepper. The non-spicy variety in the present invention means a non-spicy variety of capsicum, and specific examples include CH-19 sweet, Fushimi sweet long, shiso, Yamashina, Manganji, paprika, peppers and the like. Among these, a spicy cultivar containing a large amount of capsinoid and containing a small amount of capsaicinoid, which is a pungent component, is desirable. Specifically, it is particularly preferable to use CH-19 sweet. Further, for example, it may be a hybrid of a red pepper variety CH-19 sweet etc. and another red pepper plant.

  One kind of the above-mentioned raw material pepper may be used alone, or two or more kinds thereof may be used in combination. Moreover, although any part may be used as raw material pepper, since the capsinoid is contained in many seeds especially, it is preferable to use the seed or the fruit containing a seed. Moreover, as a form of the raw material pepper, any of fruit and vegetables, a dried material, and a dry ground material can be used.

  Moreover, as a raw material used for this invention, a capsinoid containing plant other than said pepper may be sufficient. The plant body containing such capsinoid is a plant containing a large amount of capsinoid such as C19-sweet, regardless of species. The composition of the present invention can be obtained by decomposing this capsinoid-containing plant by fermentation. The composition of the present invention can also be obtained by decomposing a capsinoid-containing plant by heating.

  Next, the method for treating the above-mentioned pepper or capsinoid-containing plant in the present invention will be described. In addition, the processing method includes fermentation treatment or heat treatment. Hereinafter, the fermented product or the heat-treated product obtained after the fermentation treatment or the heat treatment is also simply referred to as a treated product.

  First, the raw material can be used for the treatment as it is, but it is preferable to crush the raw material in advance in that the raw material can be efficiently processed by increasing the surface area of the raw material used for the treatment. For example, after the raw pepper is cut with a slicer or a dicer, it is crushed with a mass collider, blender, grinding mill or the like until the particle size of the crushed pieces is preferably 100 to 3000 μm, more preferably 200 to 1000 μm. If necessary, it may be crushed by adding water, ethanol or the like as appropriate.

  Moreover, in order to perform a process efficiently, it is preferable to add water to a raw material or its crushed material beforehand. The amount of water added is preferably equivalent to 5 times, more preferably 2 to 3 times the total mass of the raw material or its crushed material. By adding water, the growth environment of the bacteria becomes suitable in the fermentation treatment. In addition, heat conduction efficiency is increased in the heat treatment.

  When fermenting a raw material, a conventionally well-known fermentation method can be used and it does not specifically limit. This makes it easier for capsinoids to be decomposed due to changes in pH due to organic acids produced by microorganisms, etc., and microorganisms assimilate fatty acids that are decomposed products. It can be further converted to organic acids, amino acids and the like.

  Examples of fermentation include lactic acid fermentation, citric acid fermentation, alcohol fermentation, acetic acid fermentation, and fermentation using a combination thereof. Depending on the type of fermentation, lactic acid bacteria, yeasts, acetic acid bacteria, and the like are brought into contact with the above-mentioned raw peppers or crushed materials thereof.

  Fermentation conditions such as temperature, time, and pH during fermentation, and the use ratio of bacteria with respect to the amount of raw material can be appropriately set depending on the type of bacteria used, the type of raw material, fermentation conditions, etc., and are not particularly limited.

  The bacterial species used for fermentation is not particularly limited, and examples thereof include bifidobacteria and L. Casei, L. Bulgarix (Bulgaria), S. Thermophilus (thermophilus), LG21, L. Acidophilus, S.H. Cremoris, L.C. Helvetics, S.H. Lactis, S. Diacetyllactis, S. Fecarlis, Pediococcus halofilus, L. Salmon, Leuconostoc mesenteroides, S. Fecarlis, L. Plantarum, lactic acid bacteria such as Labrebacterium, natto bacteria such as Bacillus, acetic acid bacteria such as Acetobacter, zymomonas such as Zymomonas, yeasts such as Saccharomyces cerevisiae, salmon, ubalum and ruxii, molds such as Aspergius and Kumonskabi And bacilli. These bacteria may be used alone or in combination of two or more.

  Among these, lactic acid fermentation using lactic acid bacteria is preferable. Lactic acid fermentation not only decomposes capsinoids but also assimilates the degradation products to produce organic acids, and can maintain the fermentation products at a low pH, thereby preventing the growth of other bacteria. Moreover, an organic acid having an intestinal regulating action is produced by lactic acid bacteria, and a fermented product with a higher gastrointestinal function improving effect can be obtained.

  Examples of lactic acid bacteria include Leuconostoc mescentroides, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus acidophilus, Lactobacillus casei, Streptococcus thermophilus, Streptococcus faecalis, Bifidobacterium longum, etc. These bacteria may be used alone or in combination of two or more. For example, when used alone, Lactobacillus plantarum is preferred in terms of its acid resistance, growth temperature, and growth rate.

  In order to create an environment in which lactic acid bacteria can proliferate preferentially, it is also preferable to lower the pH of the raw material or its crushed material in advance. For example, in Lactobacillus plantarum, if fermentation is started after adjusting to about pH 4.0, the fermentation can be completed in a short period of time. Further, glutamic acid or a salt thereof may be added for preferential growth of lactic acid bacteria. The amount of glutamic acid to be added is about 0.05 to 1% by mass, preferably about 0.2% by mass, based on the total amount of the raw pepper or its crushed material.

  Lactic acid bacteria metabolic sugars may be added. This addition of sugar is useful when fermenting a plant having a low sugar content (less than 1% by mass). Alternatively, sugar may be added for the purpose of promoting fermentation and adding sweetness to the beverage. The added sugar is a sugar that lactic acid bacteria can use for growth and fermentation, and examples thereof include, but are not limited to, sucrose, glucose, fructose, and maltose. These sugars are preferably added so that the sugar content is about 1 to 6% by mass with the sugar content of the plant.

  Lactic acid bacteria are preferably added in an amount of 0.005 to 5.0 parts by mass, and more preferably 0.01 to 2.0 parts by mass with respect to 100 parts by mass of the raw material or crushed material thereof. In addition, when using dry lactic acid bacteria, although it also depends on the number of living bacteria, it is 0.0005-5.0 mass parts by dry weight, Preferably it should just be 0.005-3.0 mass parts. The fermentation temperature is usually 4 ° C to 50 ° C. The fermentation time is 12 hours to 72 hours, preferably 24 hours to 72 hours when fermentation is performed at 20 ° C to 50 ° C. Moreover, when using a red pepper as a raw material, when performing fermentation at 4 to 10 degreeC in order to obtain the fermented product which suppressed the blue odor, it is 5 to 14 days.

  Lactic acid fermentation is preferably performed under anaerobic conditions. The anaerobic condition is that the raw material or its crushed material is put into a fermentor and then deaerated, or the fermenter is sealed, filled with a gas such as nitrogen or carbon dioxide, or decompressed, or It is obtained by combining them. Moreover, the flavor of the fermented processed material obtained by performing fermentation under anaerobic conditions also becomes good.

  Lactic acid fermentation can be stopped by adding sugar. Examples of such sugars include sugar alcohols (for example, sorbitol), oligosaccharides (for example, maltooligosaccharide, chitooligosaccharide, fructooligosaccharide) and the like. Such oligosaccharides are effective for regulating the intestines, preventing caries, and the like, and can impart functionality to the obtained fermented product.

  Citric acid fermentation is performed by culturing yeast in contact with the raw material or a crushed material thereof under aerobic conditions. Citric acid produced by yeast can also lower the pH of the fermentation and promote degradation of capsinoids.

  Examples of yeast include yeast called sake yeast, wine yeast, beer yeast, baker's yeast and the like. Preferably, yeast belonging to the genus Saccharomyces, Schizosaccharomyces, etc. is used, and examples thereof include Saccharomyces cerevisiae, Saccharomyces pastorianus, Schizosaccharomyces pombe and the like. In particular, it is preferable to use Saccharomyces cerevisiae and its isolates in terms of producing useful substances such as amino acids and vitamins.

  Yeast adds 0.01-15 mass parts in a wet cell mass with respect to 100 mass parts of raw materials or its crushed material, Preferably 0.1-10 mass parts is added. In addition, when using dried yeast, although it is based also on the viable count, it may be 0.0005-5.0 mass parts by dry weight, Preferably it may be 0.005-3.0 mass parts.

  The citric acid fermentation is carried out at 4 ° C. to 40 ° C., preferably 10 ° C. to 35 ° C. for 24 hours to 14 days while the raw material or its crushed material and yeast are put into a fermenter and aerated.

  Alcohol fermentation is performed by bringing yeast into contact with the raw material pepper or its crushed material under anaerobic conditions and culturing. The kind and amount of yeast used for alcoholic fermentation are the same as in the case of the citric acid fermentation. The fermentation conditions are the same as in the above citric acid fermentation except that the conditions are anaerobic. The fermented product thus obtained by alcohol fermentation is preferably subjected to acetic acid fermentation described below.

  Acetic acid fermentation is performed by adding alcohol to the raw material or its crushed material to obtain a predetermined alcohol concentration, and then adding a microorganism (acetic acid bacterium) capable of acetic acid fermentation. Alternatively, a two-stage fermentation may be performed by adding acetic acid bacteria to the fermented product obtained by the above alcohol fermentation.

  The alcohol concentration may be any concentration as long as the acetic acid bacteria can grow, and is preferably 10% by mass or less, and preferably 1 to 6% by mass in consideration of fermentation time. % Is particularly preferred.

  Examples of the acetic acid bacteria include microorganisms belonging to the genus Acetobacter, such as Acetobacter aceti, Acetobacter pasteurianus, Acetobacter hanseni, and the like.

  The acetic acid bacterium is preferably pre-cultured in an appropriate medium at 15 ° C. to 40 ° C., preferably at 25 ° C. to 35 ° C. for 6 to 48 hours. The pre-cultured acetic acid bacteria can be obtained, for example, as follows. Acetic acid bacteria are added to 1 L of acetic acid bacteria medium (pH 7.0) containing 200 g of potato, 30 g of crushed yeast, liver extract 25 g, meat extract 5 g, thioglycolic acid medium 10 g, glucose 5 g, glycerol 15 g, and calcium carbonate 15 g. And pre-culture at 15 to 40 ° C. for 24 hours. Next, the culture is centrifuged, and the collected bacteria are washed with sterilized water, centrifuged again, and the supernatant is removed to obtain pre-cultured acetic acid bacteria.

  The acetic acid fermentation can be performed by stirring culture, shaking culture, or stationary culture. The fermentation temperature is between 10 ° C and 40 ° C, preferably between 20 ° C and 35 ° C. Fermentation time is suitably set according to the addition amount of acetic acid bacteria, and usually 1 day to 1 week is suitable.

  In the present invention, a plurality of fermentation steps may be performed. That is, after primary fermentation with a specific bacterium, secondary fermentation may be performed with a different bacterium, or tertiary fermentation may be performed with a different bacterium.

  Thereby, since the metabolic activity which each microbe has differs by the kind of microbe used for fermentation, the functional compound newly produced | generated also differs. Therefore, since a several functional compound produces | generates by using a several microbe for fermentation, the functionality of a composition can be improved more.

  In addition, by performing the fermentation multiple times, the functional compound produced in the pre-fermentation is further modified by the metabolism of another bacterium, thereby enhancing the functionality and the functionality produced in the pre-fermentation. An effect is considered in which a compound having no function is modified into a functional compound by metabolism of another bacterium.

  In addition, since the types of vitamins and amino acids produced by each fungus differ depending on the type of fungus used for fermentation, the use of multiple fungi has the effect of further strengthening vitamins and amino acids. can get.

  On the other hand, the above raw materials may be heat-treated other than fermentation, or may be performed in combination with heat-treatment. For example, when heat-treating raw material pepper or its crushed material, the heat treatment is performed by heating the raw material pepper or its crushed material at a temperature in the range of 40 ° C to 120 ° C for 30 minutes to 24 hours.

  In order to efficiently produce a decomposition product from capsinoid, it is preferable to perform the treatment at a high heating temperature in a short time. For example, the treatment is preferably performed at 40 ° C. to 60 ° C. for 3 hours to 24 hours, or at 60 ° C. to 120 ° C. for 30 minutes to 3 hours. Moreover, it is also possible to process at a lower heating temperature by adjusting the pH to 5 to 6.5 or 8 to 10 using acetic acid, calcined calcium or the like. By such treatment at a high temperature in a short time or at a low temperature, modification of components other than capsinoids (such as browning of the pigment) can be avoided.

  In the above fermentation or heat treatment, additives such as amino acids, carbohydrates, vitamins, minerals and the like can be appropriately added in addition to the above raw materials.

  Specifically, amino acids include alanine, arginine, aspartic acid, asparagine, cysteine, glutamic acid, glutamine, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine, valine, etc. Can be illustrated.

  Examples of the saccharide include monosaccharides such as glucose, fructose and galactose, disaccharides such as maltose, sucrose and lactose, and polysaccharides such as starch, glycogen, cellulose, hemicellulose and pectin.

  As vitamins, vitamin A, vitamin B, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin D, vitamin E, vitamin F, vitamin H, vitamin K, vitamin P, pantothenic acid, choline, folic acid, Examples include inositol, niacin, paraaminobenzoic acid (PABA), and the like.

  Examples of minerals include sodium chloride, potassium chloride, calcium chloride, magnesium chloride and the like.

  In addition, said additive may add only 1 type and may add it in combination of 2 or more types.

  The above heat treatment and fermentation treatment may be performed in combination. When the heat treatment is performed before the fermentation treatment, since the fatty acid is previously generated by the heat treatment, the fatty acid is assimilated at an earlier stage of the fermentation treatment, and the palatability such as aroma can be enhanced in a short time. In particular, when fermentation is performed using yeast or acetic acid bacteria, propagation of miscellaneous bacteria can be suppressed by performing a heat treatment before the fermentation treatment.

  The fermentation-treated product or the heat-treated product thus obtained may be used as it is after removing the residue after the above treatment.

  Moreover, since this composition melt | dissolves in water, ethanol, etc., you may extract from a processed material and may use it as the obtained extract (extract).

  For this extract, the treated product is pulverized as necessary, extracted by adding a solvent such as water or ethanol, and the residue of the treated product is removed by a method commonly used by those skilled in the art, for example, centrifugation, filtration, etc. Can be obtained.

  In addition, when processing by at least one of heat treatment and fermentation treatment is performed without pulverizing the raw material, the raw material is pulverized after the above-described processing in order to facilitate the extraction of capsinoids and / or degradation products thereof. Extraction may be performed after that.

  It does not specifically limit as an extraction method, For example, a conventionally well-known organic solvent extraction method etc. can be used. Further, the purity of capsaicinoid, capsinoid, etc. may be improved by purification. As such extraction and purification methods, for example, the extraction method described in JP-A No. 2002-226445 can be used.

  The composition thus obtained can be obtained in the form of semi-kneaded (paste), powder, liquid or the like. Furthermore, the extract can also be made into an extract by removing part or all of the solvent used for extraction.

  The composition of the present invention is sterilized and stored as necessary. The sterilization treatment can be performed by a method commonly used by those skilled in the art, such as air sterilization, high-pressure sterilization, and heat sterilization. Sterilization is preferably performed at as low a temperature as possible in order to retain various nutrients.

  The composition of the present invention can also be dried and pulverized to form a dry form food material, for example, a powder by drying as it is, or a liquid obtained by filtration to obtain a dried extract powder. As a drying method, various methods generally used by those skilled in the art are adopted, and lyophilization and spray drying are preferably used. When spray drying is performed, an excipient such as dextrin, cyclodextrin, starch or maltose is added as necessary. Preferably, dextrin is used, and the ratio of composition to dextrin is preferably 1: 5 to 10: 1 by mass ratio. When drying the liquid obtained by filtration, the ratio of this liquid and dextrin is preferably 1:10 to 5: 1 by mass ratio.

  The composition of the present invention preferably uses a capsinoid-containing plant. Here, capsinoids, which are the main components of capsinoid-containing plants, are hydrolyzed and mainly decomposed into valinyl alcohol and fatty acids. These components are substances that are hardly contained in, for example, the usual pungent pepper used as a raw material, and can obtain a new function or an enhancing action of physiological activity.

  Capsinoids are decomposed mainly into valinyl alcohol and fatty acids by the above fermentation or heat treatment. The content of the capsinoid degradation product in the composition of the present invention can be measured using the content of vanillyl alcohol as an index. Theoretically, when 1 mol of capsinoid is decomposed, 1 mol of vanillyl alcohol can be produced. Therefore, by measuring the content of vanillyl alcohol, it is possible to know the degradation rate of capsinoid and the amount of capsinoid degradation product produced. Vanillyl alcohol can be measured, for example, by HPLC.

  The composition containing the capsinoid degradation product thus obtained preferably contains 0.05 to 0.3 mass% of the capsinoid degradation product in terms of dry mass using vanillyl alcohol as an index. The content of this vanillyl alcohol corresponds to 1.5 to 25 times, preferably 2 to 20 times, compared with the content before the treatment.

  Next, the use of the composition containing said processed material is demonstrated. This composition is excellent in flavor, vitamins and amino acids are enhanced, capsaicinoids are less spicy and irritating, and safe without toxicity, so foods, pharmaceuticals, quasi drugs or cosmetics It is preferably used as one kind of raw material selected more.

  That is, the composition containing the treated product has an anti-fatigue effect, a physical strength enhancing effect (nourishing tonic effect), an anti-obesity effect (slimming effect), an antioxidant effect (anti-aging effect), a skin beautifying effect, a whitening effect, etc. It is useful for improving the nutritional status of general individuals, promoting health and beauty.

  In particular, it has a novel function (for example, lipase activity inhibitory action, sedative action, tonic action) that cannot be possessed by conventional raw peppers due to components derived from capsinoid degradation products. For example, when ingested as an anti-obesity agent, a 10-20% weight gain inhibitory effect is obtained with respect to non-ingestion. Although this active ingredient as an anti-obesity agent is not yet clear, it is considered that one of capsinoid degradation products (for example, vanillyl alcohol) is involved.

  In addition, for example, when fermentation is performed using yeast, the composition contains amino acids, proteins, vitamins, and the like produced by the yeast, and thus has high nutritional value and excellent palatability.

  As a form administered as a pharmaceutical or a quasi-drug, it can be administered orally or parenterally. In this case, it is possible to add a pharmaceutically acceptable additive such as gelatin in accordance with the administration form.

  The form of the preparation may be, for example, a solid preparation such as a tablet, capsule, granule, powder or suppository, or may be used as a paste, or a liquid such as an emulsion, spray, syrup, elixir or injection. It may be a preparation, and may be used as a patch, ointment or the like.

  In addition, the effective dosage when using the composition containing the above-mentioned treated product as an anti-fatigue agent, physical strength enhancer, anti-obesity agent, antioxidant, skin beautifying agent, whitening agent is in terms of unextracted raw material dried product 0.0001 to 10000 g / day per person, preferably 0.01 to 100 g / day per person.

  When a composition containing the processed product is added to a cosmetic, it can be used as a cosmetic having various physiological activities as described above. The form as a cosmetic is not particularly limited, and can be used as a liquid, gel, powder, emulsion, spray, ointment and the like.

  In this case, as an effective amount when the composition containing the processed product is used as a skin beautifying agent or a whitening agent, 0.00001 to 50% by mass based on the entire cosmetic product in terms of unextracted raw material dry product It is preferable to contain it, it is more preferable to contain 0.001-30 mass%, and it is more preferable to contain 0.01-20 mass%.

  In particular, when the skin beautifying agent or whitening agent is orally ingested as having a tyrosinase inhibitory effect, the capsinoid degradation product is usually preferably 0.001 mg to 10 mg in terms of the daily intake of vanillyl alcohol. And more preferably 0.005 mg to 1 mg. This ingestion amount is, for example, equivalent to about 0.001 g to 10 g, more preferably 0.005 g to 1 g in terms of dry mass as capsicum CH-19 sweet.

  In this case, since the skin beautifying agent and whitening agent contain a capsinoid degradation product, it has an excellent tyrosinase inhibitory action that conventional raw materials cannot have. Furthermore, it has excellent palatability such as aroma and flavor, and contains almost no stimulating substance such as capsaicin. Therefore, it can be used as a skin beautifying agent or a whitening agent for the purpose of improving spots and freckles.

  The composition containing the above-mentioned processed product has a good fragrance, has a lipase activity inhibitory action and the like, and contains almost no stimulating substance such as capsaicin, so that it is a quasi-drug, cosmetic, toiletry product. It can be widely applied to. For example, lotion, cosmetic cream, milky lotion, pack, hair tonic, shampoo, hair rinse, treatment, body shampoo, face preparation, soap, foundation, lipstick, hair restorer, ointment, bath preparation, dentifrice, mouthwash, ship And gel.

  In addition, when a composition containing the treated product is added to a food, a health food having various physiological activity effects such as the anti-fatigue effect, the physical strength enhancing effect, the anti-obesity effect, and the antioxidant effect, It can be used as a functional food or a dietary supplement.

  Moreover, while improving the flavor of composition itself, when added to foodstuff etc., it can utilize as a composition excellent in the flavor improvement effect etc. that the flavor as the whole foodstuff is improved.

  As the food, it can be arbitrarily mixed in various foods such as solid, liquid, sol, gel, powder and granular food. The blending can be performed by a conventionally known production method. For example, it can be easily applied to a solid food such as chocolate or baked confectionery or a liquid food such as a sports drink by a method described in JP-A-11-246478. Can be blended. In addition, it is preferable to contain 0.00001-100 mass% with respect to the whole foodstuff, and, as for said composition, it is more preferable to contain 0.01-70 mass% in conversion of the unextracted raw material dried product. Moreover, as addition amount in the case of using as a flavor improving agent, it is preferable to contain 0.00001-70 mass% with respect to foodstuffs, It is more preferable to contain 0.001-30 mass%, 0.01-10 mass% % Content is more preferable.

  In addition, as an added form of the composition containing the processed product, for example, the composition is mixed, granulated, or encapsulated with various excipients such as dextrin, corn starch, and lactose, and auxiliary materials such as an emulsifier. Etc., and preservatives and fragrances can be added as necessary.

  Among them, dietary fiber (alginic acid, indigestible dextrin, guar gum enzyme degradation product, glucomannan, etc.), collagen, ginger extract, ginseng extract, propolis, royal jelly, garlic extract, guarana, paffia, catechin, caffeine, Kawaratake extract, Licorice extract, chitin, chitosan, quina extract, Quillaja extract, glucosamine, mulberry extract, gentian extract, kojic acid, soybean saponin, taurine, tannin, tea extract, theobromine, trehalose, paffia extract , Matsutake extract, grape skin extract, grape seed extract, Brazilian licorice extract, propolis extract, lactoferrin concentrate, rutin, chlorella, cocoa, blueberry pigment, tomato pigment, creatine, coenzyme Q10, condo Chin sulfate, gelatin, docosahexaenoic acid (DHA), phosphatidylserine, linoleic acid, linolenic acid, inulin, oligosaccharide, γ-aminobutyric acid, icosapentoic acid (EPA), coenzyme A, anthocyanidins, octacosanol, squalene, lignan, alinoko, lamprey It is preferable to add functional materials such as seahorse, oysters, oysters, liver oil, fish oil, shijimi, suppon, honeybee, viper, spice extract, lactic acid bacteria, bifidobacteria and brewer's yeast. By adding such a functional material, a further health promotion effect can be obtained.

  In addition, various seasonings, for example, sweeteners such as granulated sugar, honey, and sorbit, acidulants such as alcohol, citric acid, malic acid, and tartaric acid, flavorings, and pigments can be added to adjust the taste to your liking. it can.

  Further, the above composition can be made into a juice having higher nutritional value by mixing with other fermented juice or vegetable juice such as carrot juice or mixed vegetable juice. The mixing ratio is arbitrary. In addition, this mixed juice can be sterilized under sterilization conditions of 100 ° C. or less without complete sterilization at 120 ° C. for 4 minutes if the pH is low. For example, when the pH is 4.0 or less, it can be sufficiently sterilized under sterilization conditions corresponding to 65 ° C. and 10 minutes. The composition of this invention can also be mixed with the liquid obtained by the other manufacturing method, or vegetable juice etc., and can also be included in a foodstuff. For example, it can be mixed with agar to make a jelly, or a sorbet, frozen yogurt or ice cream.

  EXAMPLES Hereinafter, although an Example and a comparative example are given and this invention is demonstrated further more concretely, an Example does not limit this invention at all.

(Example 1)
“Fushimi Akanecho” and “CH-19 Ama” were used as raw peppers, respectively, washed with water and dried in the sun to obtain dried peppers.

  Each dried pepper was pulverized with a food processor to prepare a dried pepper powder, and then each dried pepper powder was mixed at a mass ratio of 1: 1.

  To 1 kg of this dried pepper powder, add 1000 ml of water and 1 g of dried bifidobacteria powder, add 10 g of glucose, stir well, ferment at 30 ° C. for 48 hours in an environment free from various bacteria, and then add 1 at 80 ° C. The mixture was sterilized for 1 minute to obtain a primary fermented pepper.

  The primary fermented pepper was centrifuged, and the supernatant was collected, heated and concentrated, and further heat-sterilized to obtain a primary fermented pepper extract.

(Example 2)
Add 1 g of dry yeast powder to the primary fermented pepper of Example 1, add 5 g of glucose, stir well, ferment at 30 ° C. for 48 hours in an environment free from various bacteria, and then at 80 ° C. for 1 minute. Sterilized to obtain secondary fermented pepper.

  The secondary fermented pepper was centrifuged, and the supernatant was collected, heated and concentrated, and further heat sterilized to obtain a secondary fermented pepper extract.

Example 3
Add 1g of dried natto powder to the secondary fermented pepper of Example 2, add 2g of salt, stir well, ferment at 30 ° C for 48 hours in an environment free of miscellaneous bacteria, then at 80 ° C for 1 minute Sterilized to obtain tertiary fermented pepper.

  The tertiary fermented pepper was centrifuged, and the supernatant was recovered, heated and concentrated, and further heat sterilized to obtain a tertiary fermented pepper extract.

(Example 4)
As raw material peppers, "Hachiboshi", "Manganji" and "CH-19 Amami" were used, and each was washed with water and dried in the sun to obtain dried pepper.

  Each dried pepper was pulverized with a food processor to prepare a dried pepper powder, and each dried pepper powder was mixed at a mass ratio of 1: 1: 1.

  To 1 kg of this dried pepper powder, add 1000 ml of water and 1 g of dried bifidobacteria powder, add 10 g of glucose, stir well, ferment at 30 ° C. for 48 hours in an environment free from various bacteria, and then add 1 at 80 ° C. The mixture was sterilized for 1 minute to obtain a primary fermented pepper.

  The primary fermented pepper was centrifuged, and the supernatant was collected, heated and concentrated, and further heat-sterilized to obtain a primary fermented pepper extract.

(Example 5)
Add 1 g of dry yeast powder to the primary fermented pepper of Example 4, add 5 g of glucose, stir well, ferment at 30 ° C. for 48 hours in an environment free from various bacteria, and then at 80 ° C. for 1 minute. Sterilized to obtain secondary fermented pepper.

  The secondary fermented pepper was centrifuged, and the supernatant was collected, heated and concentrated, and further heat sterilized to obtain a secondary fermented pepper extract.

(Example 6)
Add 1 g of dried natto powder to the secondary fermented pepper of Example 5, add 2 g of salt, stir well, ferment at 30 ° C. for 48 hours in an environment free from various bacteria, and then at 80 ° C. for 1 minute. Sterilized to obtain tertiary fermented pepper.

  The tertiary fermented pepper was centrifuged, and the supernatant was recovered, heated and concentrated, and further heat sterilized to obtain a tertiary fermented pepper extract.

(Comparative Example 1)
A red pepper and red pepper extract were obtained under the same conditions as in Example 1 except that primary fermentation was not performed in Example 1.

(Comparative Example 2)
A red pepper and red pepper extract were obtained under the same conditions as in Example 4 except that primary fermentation was not performed in Example 4.

<Dispensing example 1> (Preparation of powder)
The primary fermented pepper extract of Example 1 was made into a dry powder (fermented pepper extract powder) by spray drying.

  This fermented pepper extract powder and excipient (lactose) were weighed according to the formulation shown in Table 1 below, mixed in a mortar, and a powder was prepared by passing the mixed powder through a sieve several times (fermented pepper) Extraction powder 50 mass% containing, 0.2g / powder).

<Dispensing example 2> (Preparation of granules)
The secondary fermented pepper extract of Example 2 was made into a dry powder (fermented pepper extract powder) by spray drying.

  Fermented pepper extract powder, excipient (lactose), disintegrant (starch) are weighed according to the formulation shown in Table 2 below, mixed in a mortar, and the mixed powder is passed through a sieve several times to form a powder. It was.

  Next, the mixed powder in the mortar was kneaded with a binder (polyvinylpyrrolidone: PVP) aqueous solution in the ratio shown in Table 2, and a trial was made with a small amount of kneaded material through a 50 mesh sieve, and the wetness was adjusted appropriately. . Thereafter, the entire amount was extruded from a sieve, dried with a fluidized bed dryer, and then sized with a 20 mesh sieve to obtain granules (fermented pepper extract content 70 mass% contained).

<Dispensing example 3> (Preparation of tablets)
The tertiary fermented pepper extract of Example 3 was made into a dry powder (fermented pepper extract powder) by spray drying.

  Fermented pepper extract powder, excipient (lactose), disintegrant (starch) are weighed according to the formulation shown in Table 3 below, mixed in a mortar, and the mixed powder is passed through a sieve several times to give powder. It was.

  Next, the mixed powder in the mortar was kneaded with a binder (polyvinylpyrrolidone: PVP) aqueous solution in the ratio shown in Table 3, and a trial was made with a small amount of kneaded material through a 50 mesh sieve, and the wetness was adjusted appropriately. . Thereafter, the entire amount was extruded from a sieve, dried with a fluid bed dryer, and then sized with a 20 mesh sieve to obtain granules.

  Talc and magnesium stearate (lubricant) were weighed in the proportions shown in Table 3, mixed well with the granules, and tableted with a rotary tableting machine to produce tablets (containing 50% by weight of fermented pepper extract powder, 0. 2 g / tablet).

<Dispensing example 4> (capsule)
The primary fermented pepper of Example 4 was freeze-dried, and the freeze-dried product was pulverized with a mixer to obtain a dry powder. 1 g of this dry powder was filled into capsules to prepare capsules (containing 100% by mass of fermented pepper powder).

<Dispensing example 5> (Emulsion)
The secondary fermented pepper extract of Example 5 was adjusted to pH 7.4 with 1N sodium hydroxide, and 100 ml of this prepared solution and 100 ml of olive oil were stirred well to obtain an emulsion (containing 50% by weight of fermented pepper extract). ).

<Dispensing example 6> (ointment)
The tertiary fermented pepper of Example 6 was freeze-dried, 100 ml of olive oil was added to 100 g of this freeze-dried product, and the mixture was stirred at room temperature for 3 hours. Then, it centrifuged and collect | recovered supernatant and it was set as fermented pepper oil.

  This fermented pepper oil was mixed according to the following formulation to prepare an ointment. First, 20 grams of beeswax was put into a beaker and a water bath was melted. When the beeswax melted, 100 ml of vegetable oil (jojoba oil) was added as a carrier oil, and the water bath was continued. After cooling a little, 60 drops (about 3 ml) of fermented pepper oil was added and stirred, and then quickly transferred to a container before solidifying, and the solidified by cooling to make an ointment (fermented pepper containing 50% by weight of fermented pepper powder) Oil containing 2.5% by volume).

<Dispensing example 7> (spray agent)
The primary fermented pepper of Example 1 was freeze-dried, 100 ml of olive oil was added to 100 g of this freeze-dried product, and the mixture was stirred at room temperature for 3 hours. Then, it centrifuged and collect | recovered supernatant and it was set as fermented pepper oil.

  This fermented pepper oil was mixed according to the following formulation to prepare a spray. First, 6 ml of absolute ethanol is put into a beaker, 24 drops (about 1.2 ml) of fermented pepper oil is added and stirred, and after the absolute ethanol and fermented pepper oil are evenly mixed, a container containing 54 ml of purified water The mixture was stirred and placed in a spray container to obtain a spray agent (fermented pepper powder containing 50% by mass of fermented pepper powder containing 2.0% by volume).

<Dispensing Example 8> (Beverage Production Example)
The secondary fermented pepper extract of Example 2 was spray-dried to obtain a dry fermented pepper extract powder. A beverage obtained by suspending 100 g of this dried fermented pepper extract powder in 900 ml of water was used as a beverage (containing 10% by mass of fermented pepper extract powder).

<Dispensing example 9> (Production example of food)
100 ml of water was added to 5 g of the tertiary fermented pepper of Example 3 to prepare an aqueous solution containing the fermented pepper.

  This fermented pepper aqueous solution is divided into 4-5 times and added to 200 g of wheat flour so that it becomes soboro-shaped. ) To stretch the dough, and cut the dough into a thickness of about 2 to 3 mm to make noodles.

<Dispensing example 10> (Comparative example of dispensing example 3)
A tablet was produced under the same conditions as in Preparation Example 3 except that the pepper extract of Comparative Example 1 was used instead of the tertiary fermented pepper extract of Example 3.

<Dispensing example 11> (Comparative example of dispensing example 4)
Capsules were produced under the same conditions as in Dispensing Example 4 except that the red pepper of Comparative Example 2 was used instead of the primary fermented pepper of Example 4.

<Dispensing example 12> (Comparative example of Dispensing example 5)
An ointment was produced under the same conditions as in Dispensing Example 5 except that the red pepper extract of Comparative Example 2 was used instead of the secondary fermented pepper extract of Example 5.

<Dispensing example 13> (Comparative example of Dispensing example 6)
An ointment was produced under the same conditions as in Preparation Example 6, except that the hot pepper of Comparative Example 2 was used instead of the tertiary fermented pepper of Example 6.

<Dispensing example 14> (Comparative example of dispensing example 7)
A spray preparation was produced under the same conditions as in Preparation Example 7 except that the red pepper of Comparative Example 1 was used instead of the primary fermented pepper of Example 1.

<Dispensing Example 15> (Comparative Example of Dispensing Example 8)
A beverage was produced under the same conditions as in Preparation Example 8 except that the red pepper extract of Comparative Example 1 was used instead of the secondary fermented pepper extract of Example 2.

[Test Example 1] (Anti-fatigue effect)
Ten tablets of Formulation Example 3 and Formulation Example 10 were drunk 3 times a day for 30 months each with 30 panelists.

  The panelists evaluated the presence or absence of the effect after one month: OO: body became very light, ◯: body became light, △: no change, x: body became heavy. The results are summarized in Table 4.

  From Table 4, in the preparation example 3 using the tertiary fermented pepper extract of Example 3, it was evaluated that the body became lighter compared with the preparation example 10 using the unfermented pepper extract of Comparative Example 1. It can be seen that the tablet made of the fermented pepper composition of the present invention has a significant effect on health recovery.

[Test Example 2] (Physical strength increasing effect)
30 capsulers were given 5 capsules (5 g) of the capsules of Preparation Example 4 and Preparation Example 11 before swimming.

  Regarding endurance before and after taking, the evaluation criteria are as follows: ○○: Endurance improved greatly, ○: Endurance improved, △: No change, ×: Endurance deteriorated Panelists evaluated. The results are summarized in Table 5.

  From Table 5, in the example 4 of the preparation using the primary fermented pepper of Example 4, the number of persons who evaluated that the endurance was improved as compared with the example 11 of the preparation using the unfermented pepper of the comparative example 2. In many cases, it can be seen that the capsules made of the capsicum fermented composition of the present invention show a remarkable effect as a nourishing tonic.

[Test Example 3] (Anti-obesity effect)
The emulsions of Preparation Example 5 and Preparation Example 12 were applied to the abdomen twice a day for 30 panelists.

The waist size after one month is measured, and the waist size is −4 cm or more: ○, −1 to −3 cm: ○, −1 to +1 cm: Δ, +2 cm or more: x The stage was evaluated for slimming effect. The results are summarized in Table 6.

  From Table 6, in the example 5 of the preparation using the secondary fermented pepper extract of Example 5, the number of people whose waist size was reduced as compared to the example 12 of the preparation using the unfermented pepper extract of the comparative example 2. It can be seen that the emulsion composed of the fermented pepper extract of the present invention has a further enhanced effect as a slimming agent.

[Test Example 4] (Beautiful skin effect)
The ointment of Preparation Example 6 and Preparation Example 13 was prepared by using 25 females aged 20 to 50 years as a panel, and an appropriate amount of the test ointment was applied to the face after face washing twice in the morning and at night for 8 weeks.

  The anti-aging effect of the skin by application ○○: Skin wrinkle, gloss, wrinkle and sagging improved, ○: Skin wrinkle, gloss slightly wrinkle, sagging improved , Δ: No change from before use, ×: Deteriorated from before use. The results are summarized in Table 7.

  From Table 7, in the preparation example 6 using the tertiary fermented red pepper of Example 6, compared with the preparation example 13 using the red pepper of the comparative example 2, the skin is given a luster and gloss, and wrinkles and sagging are present. It can be seen that the number of people improved and the ointment comprising the capsicum fermented composition of the present invention is beautiful skin by applying these to the skin and has an excellent anti-aging effect on the skin.

[Test Example 5] (Whitening effect)
The sprays of Formulation Example 7 and Formulation Example 14 consisted of 25 females aged 30 to 55 years, and each face was sprayed with an appropriate amount on the face twice a day in the morning and at night after washing for 12 weeks.

Whitening effect by application ○○: Skin color black, spots, freckles, dullness became inconspicuous ○: Skin color black, spots, freckles, dullness became inconspicuous, Δ: No change from before use, × : Evaluated in 4 grades, worse than before use. The results are summarized in Table 8.

  From Table 8, in the preparation example 7 using the primary fermented red pepper of Example 1, compared with the preparation example 14 using the red pepper of the comparative example 1, skin color blackness, a spot, buckwheat, and a dullness become inconspicuous. The spray preparation comprising the hot pepper fermentation composition of the present invention has a large number of people, and by applying these to the skin, it is possible to prevent and improve the occurrence of "dullness" of the skin, to make the skin beautiful and whitening agent As can be seen from FIG.

[Test Example 6] (Flavor improvement effect)
The drinks of Dispensing Example 8 and Dispensing Example 15 were compared by 50 panelists, and the panel was evaluated in four stages: ◯: Good, ○: Slightly good, Δ: Slightly poor, and X: Poor. evaluated. The results are summarized in Table 9.

  From Table 9, in the preparation example 8 using the secondary fermented pepper extract of Example 2, many people answered that the flavor was good compared to the preparation example 15 using the pepper extract of Comparative Example 1. It can be seen that the flavor of the beverage consisting of the pepper pepper fermented composition of the present invention is improved by fermenting the raw pepper.

[Test Example 7] (Antioxidant effect)
30 capsulers were given 5 capsules (5 g) of the capsules of Preparation Example 4 and Preparation Example 11 three times a day for one week. The active oxygen concentration in the body before taking and after taking for 1 week was evaluated by measuring the urinary amount of the metabolite malondialdehyde produced when active oxygen is produced in the body. For the measurement, a commercially available kit “Active Oxygen is Karu-kun” (Gold Life) was used. Evaluation criteria were divided into four grades: ◯: greatly improved, ◯: improved, Δ: no change, x: deteriorated. The results are summarized in a table.

  From Table 10, in the example 4 of the preparation using the primary fermented pepper of Example 4, the number of the generation of active oxygen was suppressed as compared with the example 11 of the preparation using the unfermented pepper of the comparative example 2. It can be seen that the capsules made of the fermented pepper composition of the present invention are effective as antioxidants.

  In the following examples, the fermented or heat-treated products of pungent varieties and non-pungent varieties are compared.

(Reference Example 1)
4 kg of purified water is added to 2 kg of raw capsicum CH-19 sweet fruit (Morinaga Seika Co., Ltd.) containing 0.02% by mass of capsinoid (0.2% by mass in terms of dry mass) and crushed with a mass colloider. 6 kg of crushed material was obtained.

  A mixture of 200 g of the crushed plant and 200 g of purified water was heat-treated at 100 ° C. for 60 minutes using a hot plate. A part (50 g) of the crushed material was collected every 20 minutes from the start of the heat treatment. After completion of the heat treatment, the sample collected at each time was filtered and freeze-dried to obtain a dry powder of the heat-treated product of the raw pepper. 1.2 g of the dry powder collected at each time was dissolved in 1 mL of purified water, and the content of capsinoid degradation product was measured by HPLC under the following conditions using vanillyl alcohol as an index. The measurement results are shown in Table 11 below. About the dry powder of the heat processing thing for 60 minutes, content of capsinoid was measured by HPLC on the following conditions. The remaining heat-treated product after heating for 60 minutes was sterilized at 110 ° C. for 2 minutes and then freeze-dried to obtain 4.2 g of a dry powder.

(Vanyl alcohol measurement conditions)
Model: JLC-500 / V (JEOL Ltd.)
Column: Unison UK-18, 4.6 mm x 150 mm (Intact Corporation)
Mobile phase: 5% to 10% acetonitrile-0.5% acetic acid solution with a gradient of 40 minutes Flow rate: 0.7 mL / min Column temperature: 40 ° C. (0 → 16.3 minutes)
Measurement wavelength: excitation 280 nm, detection 320 nm
Standard reagent: Vanillyl alcohol (Wako Pure Chemical Industries, Ltd.)

(Capsinoid measurement conditions)
<Preparation of sample>
Dissolve 0.5 g of dry powder in 1 mL of purified water, and extract from this solution with 1 mL of ethyl acetate 3 ×

<HPLC conditions>
Column: J'sphere ODS-H80 (YMC, 4.6 mm x 150 mm)
Mobile phase: 80% aqueous methanol flow rate: 1 mL / min Column temperature: 40 ° C.
Measurement wavelength: excitation 280 nm, detection 320 nm

(Reference Example 2)
Except that the heating temperature was changed from 100 ° C. to 40 ° C., a dry powder of a heat-treated product of raw pepper was obtained in the same manner as in Reference Example 1. The vanillyl alcohol content of this dry powder was measured in the same manner as in Reference Example 1. The results are also shown in Table 11.

(Reference Example 3)
A dry powder of a heat-treated material of capsicin containing capsaicin was obtained in the same manner as in Reference Example 1 except that a commercially available capsicum containing capsaicin was used instead of the capsicum CH-19 sweet. The vanillyl alcohol content of this dry powder was measured in the same manner as in Reference Example 1. The results are also shown in Table 11.

  As can be seen from Table 11, the content of vanillyl alcohol increased with time by heat-treating the raw pepper (Reference Examples 1 and 2). This indicates that the capsinoid in the raw pepper was decomposed by the heat treatment. Furthermore, in Reference Example 1, the content of vanillyl alcohol in the dry powder after the heat treatment for 60 minutes is 0.125% by mass, which is 0.2% by mass in terms of dry mass in the raw pepper. It was shown that 90% or more of the capsinoid was converted into a capsinoid degradation product, which was 10 times that before the treatment. About the dry powder of the heat-processed material heated for 60 minutes of the reference example 1, as a result of measuring a capsinoid, it was understood that the capsinoid was decomposed | disassembled since it was not able to detect at all. In addition, even if it heat-processed the plant containing a capsaicin, vanillyl alcohol content did not increase (reference example 3).

(Example 7)
In the same manner as in Reference Example 1, a raw material pepper crushed product of red pepper CH-19 sweet was obtained. First, a jacketed tank was filled with a mixture of 200 g of raw pepper crushed material and 200 g of purified water. Lactic acid bacteria (Kyowa High Foods Co., Ltd.) were added so that the final concentration would be 0.1% by mass, and anaerobic fermentation was performed at 30 ° C. for 64 hours. Part of the fermented product (50 g) was collected at 0, 3, 6, 12, 24, 48, and 64 hours from the start of fermentation. After completion of the fermentation, 10 g of each collected sample was used to measure the Brix value and pH, and the remaining 40 g was freeze-dried to obtain a dry powder of a raw material pepper-treated fermented product containing capsinoids. . The amount of vanillyl alcohol in the obtained dry powder was measured in the same manner as in Reference Example 1. The measurement results are shown in Tables 12-14. The remaining fermented product after fermentation for 64 hours was sterilized at 110 ° C. for 2 minutes and then freeze-dried to obtain 1.5 g of dry powder. The dry powder was measured for Brix value, pH, and vanillyl alcohol content. The results are shown in Tables 12-14.

(Example 8)
A dry powder of a raw material pepper-treated fermented pepper containing capsaicin was obtained in the same manner as in Example 10 except that a commercially available pepper containing capsaicin was used in place of capsicum CH-19 sweet. . The dry powder was measured for Brix value, pH, and vanillyl alcohol content. The results are shown in Tables 12-14.

  As can be seen from Table 14, the capsioid-containing raw pepper has increased the content of vanillyl alcohol even by fermentation treatment, the capsinoid decomposition has progressed, and the amount of vanillyl alcohol increased 10 times before fermentation in 64 hours. (Example 7). From the content of decomposed vanillyl alcohol, capsinoid is decomposed by 90% or more in 64 hours of fermentation in terms of mole, and the pH is lowered by fermentation (Table 13), while preventing the propagation of miscellaneous bacteria. It can be seen that capsinoid can be decomposed.

[Test Example 8] (Anti-obesity effect)
(Reference Example 4)
10 g of the heat-treated product of the raw pepper containing the capsinoid obtained in Reference Example 1 was filtered to obtain 1 mL of a filtrate. 1 mL of this filtrate was adjusted to pH 8.5 with 10% sodium carbonate, added to 4 mL of a milk solution diluted 3-fold with purified water, and a 4% by mass solution of lipase (manufactured by Wako Pure Chemical Industries, Ltd.) was added. 2 mL was added and incubated at 35 ° C. for 20 minutes. When lipase activity was present, the pH was lowered, so the pH was measured before the reaction and 20 minutes after the start of the reaction. In addition, what was measured using 1 mL of water instead of the filtrate was used as a control. From the change in pH due to the reaction (represented by Δ), the lipase inhibitory activity when the control lipase activity was taken as 100 was determined by the following formula. The results are shown in Table 15. The values in the table are average values of triplicate measurements.

Lipase inhibitory activity (%) = ((△ of control) − (△ of test)) × 100 / △ of control
Example 9
Instead of the dry powder of the heat-treated product obtained in Reference Example 1, the dry powder of the fermented processed product of raw material pepper containing the capsinoid obtained in Example 7 was used in the same manner as in Reference Example 4. PH was measured. The results are also shown in Table 15 below.

(Reference Example 5, Examples 9, 10 and Comparative Example 3)
Instead of the dry powder of the heat-treated product obtained in Reference Example 1, the dry powder (Reference Example 5) of the heat-treated product of raw material pepper containing capsaicin obtained in Reference Example 3 was obtained in Example 8, respectively. Reference Example 4 except that a dried powder (Example 10) of a fermented raw material of capsicin containing capsaicin and a crushed material of a raw capsicum containing untreated capsinoid (Comparative Example 3) were used. The pH was measured in the same manner as described above. The results are also shown in Table 15 below.

  From the results shown in Table 15, the heat-treated product (reference example 4) and the fermented product (Example 9) of capsioid-containing raw material pepper were treated with no capsinoid (Reference Example 5 and Example 10) and capsinoid. It turns out that it has a high lipase activity inhibitory effect compared with the crushed material of the raw material pepper (Comparative Example 3) to contain. From this, the processed product of capsioid-containing raw material pepper can be expected to have an effect of suppressing lipid absorption, that is, an anti-obesity effect.

[Test Example 9] (Preference evaluation)
(Reference Examples 6 and 7, Examples 11 and 12, Comparative Example 4)
Dry powder of heat treated product of capsioid obtained in Reference Example 1 (Reference Example 6), dried powder of fermented product of raw capsicum containing capsinoid obtained in Example 7 (Example 11) ), Dry powder of heat treated product of capsicin obtained in Reference Example 3 (Reference Example 7), dry powder of fermented product of capsicin obtained in Example 8 (implemented) 50 g of each of Example 12) and dried crushed raw material pepper (Comparative Example 4) containing untreated capsinoid was sterilized at 110 ° C. for 2 minutes using an airflow sterilizer. Twenty men and women each sampled 1.0 g of each of these powders, and an evaluation test was conducted on the palatability (fragrance and flavor) at that time. In each evaluation, the five types of powders were ranked, and the average value was calculated by quantifying as 4, 3, 2, 1, 0 points in order from the most preferable one. The results are shown in Table 16.

  From the results of Table 16, it can be seen that the heat-treated product (Reference Example 6) and the fermented product (Example 11) of the present invention are superior to other processed products and crushed products in both aroma and flavor. In addition, the fermented processed product (Example 11) was superior in fragrance and flavor to the heated processed product (Reference Example 6).

(Example 13)
In the same manner as in Reference Example 1, a raw material pepper crushed product of red pepper CH-19 sweet was obtained. First, a mixture of 200 g of raw material pepper shredded product and 200 g of purified water was placed in an airflow sterilizer (Nara Manufacturing Co., Ltd.) and heated at 110 ° C. for 1 minute. After leaving to reach room temperature, the mixture was filled into a jacketed tank. Glucose was added to a final concentration of 5% by mass. Next, 4 g of baker's yeast (Oriental Yeast Co., Ltd.) was added at a wet mass, and fermentation was performed at 30 ° C. for 48 hours to obtain a fermented product. The Brix value of the fermented product was 0.7, which was lower than 2.3 before fermentation. The fermented product contained 0.1 volume / volume% of ethanol. Further, when the content of vanillyl alcohol, which is a degradation product of capsinoid, was measured, it was 0.13% by mass per dry mass of red pepper, and was efficiently decomposed. Furthermore, the fermented product was excellent in both flavor and aroma.

(Example 14)
Acetobacter aceti (IFO 3284), 0.2 g potato, 0.03 g crushed yeast, 0.03 g liver extract, 0.005 g meat extract, 0.01 g thioglycolic acid medium, 0.05 g glucose, 0.15 g glycerol And 1 ml of an acetic acid bacteria culture solution (pH 7.0) containing 0.15 g of calcium carbonate, and cultured with shaking at 30 ° C. for 24 hours. After centrifugation, the supernatant was removed and the precultured cells were collected. Next, in the same manner as in Reference Example 1, a raw material pepper crushed material of capsicum CH-19 sweet was obtained, and a mixture of 200 g of the raw material pepper crushed material and 200 g of a 10% by mass ethanol aqueous solution was prepared and filled into a jacketed tank. did. To this mixture, all the pre-cultured cells were added, and acetic acid fermentation was performed at 30 ° C. for 7 days. This fermentation broth was filtered to obtain vinegar. The acidity of the obtained vinegar was 4.1%, and the amount of vanillyl alcohol contained in the vinegar was 0.12% by mass based on the dry mass of the pepper. Moreover, this vinegar had a flavor and a characteristic fragrance.

(Example 15)
In the same manner as in Reference Example 1, a raw material pepper crushed product of red pepper CH-19 sweet was obtained. First, a mixture of 400 g of raw material pepper shredded product and 400 g of purified water was placed in an airflow sterilizer and heated at 110 ° C. for 5 minutes. This mixture was filled into a jacketed tank. To this mixture, glutamic acid was added so as to have a final concentration of 0.1% by mass, and lactic acid bacteria (Kyowa High Foods Co., Ltd.) were added so that the final concentration would be 0.1% by mass, and then at 30 ° C. for 24 hours. Anaerobic fermentation was performed. Although the pH before fermentation was 5.9, the pH of the obtained fermented product was 3.2, indicating that lactic acid fermentation had progressed. In addition, vanillyl alcohol, which is a degradation product of capsinoid contained in the fermented product, was 0.12% by mass per dry mass of red pepper, and it was found that the capsinoid was efficiently decomposed. 200 g of this fermented product was concentrated to dryness under reduced pressure to obtain 10 g of dry powder. Furthermore, 200 g was fractionated from the fermented product and filtered to obtain a fermented extract. Next, this fermentation-treated extract was concentrated under reduced pressure to 80 g, 10 g of dextrin was added and spray-dried to obtain 13 g of a fermentation-treated extract powder.

[Test Example 10] (Anti-obesity effect)
(Reference Example 8 and Example 16)
After 8 weeks old male SD rats (Nippon Charles River Co., Ltd.) were fed with basic feed (MF feed: Oriental Yeast Co., Ltd.) and water and acclimated for 1 week, the average weight of each group was Each group was assigned 5 animals so as to be almost uniform. Next, a dry powder of the heat-treated product of the raw capsicum containing capsinoid obtained in Reference Example 1 (Reference Example 8) or a dry powder of the fermented product of the raw capsicum containing capsinoid obtained in Example 7 ( Example 16) was suspended in purified water to a concentration of 2 mg / mL, and this suspension was forcibly orally administered for 21 days with a sonde to a concentration of 20 mg / kg per day. In addition, as a control group, a group in which water was forcibly administered orally was provided. Regarding drinking water, each group was allowed to freely ingest purified water containing 25% by mass fructose. The amount of food intake was determined from the difference between the pre-intake mass and the pre-intake mass and the mass at each measurement. Moreover, the body weight before ingestion and the body weight on the 21st day from the feeding start date were measured, and the weight increase rate (%) for each feed was calculated by the following formula.

Weight gain rate (%) = (weight after ingestion-weight before ingestion) × 100 / weight before ingestion The diet effect (%) calculated by the following formula is the weight gain rate of the control group and the test It is the value which represented the difference with the weight gain of a group compared with the weight gain of a control group. The results are shown in Table 6.

  Diet effect (%) = (Increase rate of control group−Increase rate of test group) × 100 / Increase rate of control group

  According to Table 17, although the intake amount does not change greatly in each group, the group that ingested the heat-treated product and the fermented product containing the capsinoid degradation product had a weight gain of about 25 to 31% compared to the control group. It turns out that it is suppressed. In any of the treated products, since the capsinoid contained in the raw pepper was decomposed, it was considered that the decomposed products (such as vanillyl alcohol) were involved in the diet effect, that is, the anti-obesity effect.

[Test Example 11] (Beautiful skin effect, whitening effect)
(Reference Example 9)
In Reference Example 1, the heat-treated product of 200 g of raw pepper left on the hot plate after heating for 60 minutes was sterilized at 110 ° C. for 2 minutes, filtered, and the filtrate was freeze-dried to obtain 4.2 g of dry powder. . This dry powder was dissolved in purified water to obtain 10 mL of an aqueous solution containing 10 mass / volume% of the dry powder of the heat-treated product. Next, this was diluted and adjusted so that the final concentration of the dry powder became a 3-fold dilution series of 10 to 0.06 mass / volume%, and this was used as a sample solution.

  1 mL of each sample solution, 0.1 mL of a 1100 unit (U) / mL tyrosinase solution (Sigma Aldrich Japan) and 0.9 mL of 67 mM phosphate buffer (pH 6.8) were mixed and incubated at 37 ° C. for 10 minutes. . To this, 1 mL of a substrate solution containing 0.03% DOPA (Wako Pure Chemical Industries, Ltd.) was added and incubated at 37 ° C. for 5 minutes. Immediately thereafter, the absorbance at a wavelength of 475 nm was measured, and this was designated as absorbance I. Apart from this, in the above process, the same operation was performed except that purified water was added instead of the tyrosinase solution, and this was used as a blank. The absorbance at 475 nm of this blank was defined as absorbance i.

  Further, as a control, the same operation was performed except that purified water was used in place of the sample solution in the above step, and the absorbance II of the control and the absorbance ii of the blank were obtained.

  Using each of the absorbances I, II, i, and ii, the tyrosinase inhibition rate was calculated from the following formula. Furthermore, from the concentration of the sample solution having a tyrosinase inhibition rate of 50%, the amount of dry powder that provides a 50% inhibition effect per tyrosinase unit was calculated. The results are shown in Table 18. The obtained dry powder amount is an average value of the amounts obtained by performing the same operation three times. Table 18 shows that the smaller the amount of dry powder, the higher the tyrosinase inhibitory effect.

Tyrosinase inhibition rate (%) = [1 − {(I−i) / (II−ii)}] × 100
(Example 17)
In Example 7, the fermented processed material of the raw pepper left in the tank after 64 hours of fermentation was recovered, sterilized at 110 ° C. for 2 minutes, and filtered to obtain a fermented processed raw pepper extract. This extract was freeze-dried to obtain 1.5 g of a dry powder. Subsequent operations were carried out in the same manner as in Reference Example 9 to calculate the amount of dry powder at which a 50% inhibitory effect per tyrosinase unit was obtained. The results are also shown in Table 18.

(Reference Example 9, Example 18, Comparative Example 5)
Heat-treated product of Reference Example 3 (60-minute heat treatment), fermented processed product of capsaicin-containing raw material pepper (Example 64) of Example 8 and raw material pepper shredded product of Reference Example 1 (no heat treatment) Each was sterilized at 110 ° C. for 2 minutes and then filtered, and the filtrate was lyophilized to obtain 1.5 g of a dry powder. Except for the use of these dry powders, the amounts of dry powder at which a 50% inhibitory effect per tyrosinase unit was obtained were calculated in the same manner as in Reference Example 9 (respectively Reference Example 9, Example 18, Comparative Example). 5). The results are also shown in Table 18.

  From the results in Table 18, it can be seen that Reference Example 9 and Example 17 have a higher tyrosinase activity inhibitory effect than Reference Example 9, Example 18, and Comparative Example 5. This shows that the extract obtained by heat-treating or fermenting raw capsicum containing capsinoid has a high tyrosinase activity inhibitory effect. In particular, among the examples, in Example 17, the same tyrosinase inhibitory effect was obtained in an amount of 1/3 or less compared to Reference Example 9. This indicates that the fermentation-treated raw material pepper extract has a tyrosinase inhibitory effect that is three times or more superior to the heat-treated raw material pepper extract. From the above, it can be seen that the extract obtained by processing the raw pepper containing capsinoid can be used as a whitening agent for improving spots and freckles.

The fermented composition of a pepper- or capsinoid-containing plant of the present invention can be suitably used as a raw material for foods, pharmaceuticals and the like.

Claims (7)

  A fermented composition of a pepper or capsinoid-containing plant, comprising a fermented processed product obtained by fermenting a capsicum or capsinoid-containing plant as a raw material or an extract thereof.   The fermented composition of a pepper- or capsinoid-containing plant according to claim 1, wherein the pepper as a raw material is a spicy variety.   The capsicum or capsinoid-containing plant fermentation composition according to claim 1 or 2, wherein the capsicum as a raw material is a non-paste-fixed variety of CH-19 sweet.   The fermented composition of a pepper- or capsinoid-containing plant according to any one of claims 1 to 3, which is used as one kind of raw material selected from foods, pharmaceuticals, quasi drugs and cosmetics.   The fermented composition of a pepper or capsinoid-containing plant according to any one of claims 1 to 4, which is used as at least one selected from health foods, functional foods, and dietary supplements.   The chili pepper according to any one of claims 1 to 5, which is used as at least one selected from an anti-fatigue agent, a physical strength enhancer, an anti-obesity agent, an antioxidant, a skin beautifying agent, a whitening agent, and a flavor improving agent. A fermented composition of a capsinoid-containing plant.   The fermented composition of a pepper or capsinoid-containing plant according to claim 6, wherein the skin beautifying agent or the whitening agent has tyrosinase inhibitory activity.